Mixed Drinks

Bulleit Rye Cocktails

These are the four cocktails served at the Bulleit Rye launch party in San Francisco. There were multiple bars running until last call. They brought out a mix of classic and contemporary cocktails for us.


  • 2 oz Bulleit Rye
  • 1 oz Carpano Antica
  • 3 dashes Angostura bitters

Prepared traditionally by stirring in ice untill thouroughly chilled. strained, and served in a martini glass with either lemon zest or a cherry. That night we had brandied cherries, but a maraschino will work.


  • 2 oz Bulleit Rye
  • 1/2 oz fresh lime juice
  • 3/4 oz ginger syrup
  • Soda 

Stir rye, lime juice and ginger syrup together over ice in a highball glass and top with the soda. Garnish with a lime wedge and candied ginger. 


A new twist on the Manhattan

Name This Cocktail

I have been wracking my brain on this one for a while now. Not too long ago, Mike and I spent some quality time messing with cocktails and Crown Royal Reserve. We're still working on a couple of ideas, but one early test was to replace the Vodka in a White Russian.

Looking back at it now, it seems like a no-brainer and obvious, but it seems that nobody has named this cocktail. The combination of rich and smooth Canadian whiskey with sweet Café con leche just works.

Last year I wrote:

Messing with anything besides a vanilla vodka in this context will probably constitute alcohol abuse.

Well, I was wrong. I can admit that, happily.

  • 5.0 cl (5 parts) Crown Royal Reserve
  • 2.0 cl (2 parts) Coffee liqueur
  • 3.0 cl (3 parts) Fresh cream or Half and Half

Pour coffee liqueur and whiskey over ice into an old fashioned glass. Float fresh cream on the top and stir in slowly.

Posted in Submitted by Mark on Mon, 05/11/2009 - 20:14.

Back to Dutch

In seven days, The Discovery Channel premieres a new season of The Deadliest Catch. That means it's time to practice layering Duck Farts again.  I have loved this show ever since it first started beaming into my home in 2005. I'm certain that I feel such a connection with these captains and deck hands because I grew up next to the ocean. I spent many afternoons fishing off the docks at Pillar Point  and talking with the guys working the boats. We still get our crab directly off the boats as our harbor is a hub for Dungeness Crab fishing.

When we first moved to California in December of 1980 we lived on Fisherman's Wharf in San Francisco for about two weeks. 1980 was a record season for Dungeness and we ate a ton of them. Coming from Utah, the freshness and quality of the crab was amazing. We moved to Moss Beach before the year was out and continued feasting on crab.

BLT - Bulleit, Lemon and Tonic or "The Tom Bulleit"

Bulleit, with Lemon and Tonic or neat, either way a treat. I have written more than a few words about Bulleit Bourbon. When I first started exploring whiskey I shied away from Bourbon, mostly because of my college memories of Wild Turkey in the mountains of southern California. I remembered Bourbon as harsh and fiery and a one-way ticket to a bottle of aspirin.

At WhiskyFest 2007 I snagged a bit of glassware from the Bulleit Bourbon table. I wasn't tasting Bourbons that night so I left with just the glass. The branding stuck with me though because about a month later I was checking prices at Trader Joe's and Bulleit was about $20, so I picked it up. That first bottle was shared with everyone I could hand it to. I was so delighted with this wonderful spirit that I had to share.


Now that Hockey season is back, and the San Jose Sharks are doing well, I thought it was time to finally publish the recipe for one of my favorite "silly" drinks: The Sharkiekaze. I call this a "silly" cocktail because it is based on a classic, but tweaked for color.

The Sharkiekaze is based on the IBA recipe for the Kami Kaze and turned teal to honor my favorite NHL franchise. 

  • 1 part (3cl) Vodka
  • 1 part (3cl) Triple Sec
  • 1 part (3cl) fresh sqeezed lime juice or Rose's Lime
  • Dash of Blue Curacao to desired teal color

Add all ingredients into cocktail glass shaker filled with ice. Shake well and strain into cocktail glass. Garnish with a gummy shark.

Posted in Submitted by Mark on Mon, 10/20/2008 - 17:59.

The Duck Fart

Last night was the premiere of the new season of The Deadliest Catch on The Discovery Channel. The captains have always gathered for drinks before the fleet sets out on the next crab season. This time we got to see what they drink for their toast -- Duck Farts.


Layered, not mixed, each in a shot glass in order. The best form of this drink uses Crown Royal Reserve.

Hat tip to this blog.

Posted in Submitted by Mark on Wed, 04/16/2008 - 19:34.

The Black Pearl: Rum and Root Beer

Rum and Root Beer was an accidental creation of BayCon. I was invited in for a mandatory drink by and old acquaintance. He had Meyers Rum but no Coke. So I grabbed the closed thing I could find -- Henry Weinhard's Root Beer.

This proved to be the most fortuitous accident of my drinking life. Root Beer complements rum much more cleanly than Coke. It also works well with spiced rum.

Mike has been present for many expirements with the Rum and Root Beer. We've varied both ingredients up and down the scale. Rums include Captain Morgan, Captain Morgan Tatoo, Captain Morgan Silver, Whalers, and Sailor Jerry. Root beers have included Weinhard's, IBC, Jones, Hansen's, Mug, A&W, and the favorite, Virgil's.

Virgil's and Captain Morgan Tattoo has been cited as the best combination.

Ratios vary, but with a sweet rum 2 parts Root Beer to 1 part rum works. Add more root beer as your taste suits.

The Bootstrap

Once again into the breech of Rum based cocktails! Whiskey is the drink of choice here, but we're gearing up for Baycon '08 and having some fun with Captain Morgan Tattoo and Bulleit Bourbon.

So here is another pirate creation for use with dark rum and extreme caution. We were going to call this the "Will Turner" but that innuendo is too direct. My will was turned and we changed the name to Bootstrap.

Good sweet rums are wonderful for mixing with sodas. The right spiced rum brings a whole new lampshade to any soda party. With Bootstrap it is Cream Soda. This is one of the more successful experiments in the vein of the Black Pearl.

Feel free to push the boundaries with the ingredients, I don't think you can go wrong.

  • 1oz (3cl) Captain Morgan Tattoo
  • 5oz (15cl) IBC Cream Soda

Serve chilled over ice in an 8oz highball glass and garnish with a straw.

Posted in Submitted by Mark on Sat, 04/12/2008 - 15:08.

Happy St. Patrick's Day 2008!

I'm so happy St' Patrick's day is here again. The one day a year I can convince a large number of my coworkers to join me in some good Irish cheer. Every year I celebrate at the office by making a large pot of coffee, bringing in some whipping (or whipped) cream and a bottle of Irish Whiskey. I have a feeling that Guinness might make an appearance as well.

This year, in honor of Bushmills 400th anniversary, I wll be making them with Bushmills Original Irish Whiskey. I was considering going with Bushmills Black Bush or Bushmills Malt 10 but settled on the Bushmills Original for economic reasons.Not the least of which is that I can get a full liter of Original for less than a 750ml of the other two. Also just to sweeten the deal a little bit more, I'll bring in the Carolan's Irish Cream. I normally stock Bailey's Irish Cream but I'm out at the moment and the Carolan's was a very good deal at Christmas.

Posted in Submitted by Mark on Sun, 03/16/2008 - 21:55.

Rob Roy Revisited

Ah blessed science.

To develop and select the Whiskey Bros. approved Rob Roy we need research. We pulled up the eight blended whiskys that we happen to have on hand: Buchannan 12, Chivas Regal 12 Chivas Regal 18, Famous Grouse, Johnnie Walker Black, Johnnie Walker Green, Johnnie Walker Red, And Suntory Hibiki for evaluation. We promptly put the Hibiki back away where it belongs, before my wife beat me.

The Rob Roy was First served at the Dorchester Hotel London, 1909 and Johnnie Walker was the Scotch of choice. Hence our inclusion of the three most common varieties of Johnnie Walker in this test.

We've decided to persue the "Perfect" Rob Roy, also known as Beal's Cocktail which is made with equal parts dry and sweet vermouth, a couple of dashes of bitters and Blended Scotch Whisky.

Posted in Submitted by Mark on Sat, 02/23/2008 - 16:35.

Rob Roy

The Rob Roy is basically a Manhattan made with Scotch whiskey. It is named for Robert Roy MacGregor.

I don't have my own recipe yet, but I will get one together after some experimentation. I think that finding the right ingredients for me will take some thought. Many of the Scotch whiskeys that I would choose are "done". The idea of using Vermouth and bitters to "enhance" a scotch seems like using neon spray paint to enhance the David. Maybe that's just the single-malts talking again.

I think I will try Scotch that is generally available, one that could take the new flavors as an addition instead of grafitti. Johnny Walker Red or Black are used commonly but I try to be different, so maybe Glenfiddich. Using Johnny Walker Green seems like a case of subtraction by addition, but anything is possible. I won't know until I try. A lowland single malt Scotch would be from the same neighborhood as Rob Roy himself, though bitters and Vermouth aren't exactly local.

The IBA describes it this way:

Posted in Submitted by Mark on Tue, 02/19/2008 - 07:30.

The Manhattan

Even though the Martini gets all the press these days, the Manhattan is an older drink with stronger provenance. Where the modern Martini bears little resemblance to its early incarnations, the Manhattan has retained much of the original character. Both can easily find their roots in the 1800's but were developed on opposite coasts.

My first Manhattan was made with Crown Royal as I will describe below. This seemed like a perfectly reasonable choice for a Manhattan, but for some reason the last couple bar tenders have not agreed.The last time I ordered a Manhattan, their preference was for Maker's Mark. The traditional whiskey was rye, but like so many modern interpretations of old drinks, bourbon has become the whiskey of choice.

I serve my Crown Royal Manhattans in a martini glass, stirred and straight up. Here's my recipe:

Posted in Submitted by Mark on Tue, 02/19/2008 - 05:47.

The Old Fashioned

The Old Fashioned is cited as the oldest cocktail. This claim comes from the early 19th century and defining the word "cocktail" in a manner that describes this very drink. So deeply rooted in cocktail history is the Old Fashioned that the glass it is served in is called an Old Fashioned.

As I've been sharpening my palate on single malts, my thirst for cocktails has waned. There are a couple though that will meet my need for complexity and variety at a basic bar. The old fashioned is wonderful in that it brings added character, body and flavor to normally pedestrian whiskeys. When it's made with a really good bourbon like Bulleit, it's even better.

Here is my personal recipe for the Bulleit Old Fashioned:

  • 7.5 ml (1/4 oz) simple syrup
  • 5cl (1.5oz) Bulleit Bourbon
  • 3 dashes Angostura bitters

Mix all ingredients over 3-4 ice cubes in an old fashioned glass. No garnish is required. Zest with orange and rub the rim if you want some extra citrus zap, but you don't need it.

Posted in Submitted by Mark on Mon, 02/18/2008 - 11:10.

White Russian

The White Russian is the Dude's drink of choice in The Big Lebowski. It was also one of Mike's favorites before he discovered Jameson. I hadn't had one until I found a bottle of Starbuck Coffee Liqueur at a local shop for a bargain. The version I'm making now is with Skyy and Starbuck's but the construction is the same:

  • 5.0 cl (5 parts) Vodka
  • 2.0 cl (2 parts) Coffee liqueur
  • 3.0 cl (3 parts) Fresh cream or Half and Half

Preparation: Pour coffee liqueur and vodka directly into old fashioned glass filled with ice. Float fresh cream on the top and stir in slowly.

Like most mixed drinks this one has variations though the only extreme on is to use flavored vodka or the new Kahlua flavors. This gets you into the realm of Vanilla white Russians and the Hazlenut White Russian. Messing with anything besides a vanilla vodka in this context will probably constitute alcohol abuse.

Wikipedia Entry

New Year's Irish Coffee Recipe

We always ring in the new year at home. We have a large number of friends and family join us at our home to party together. There are lost of holiday cocktails to choose from. This year I whipped-up (quite literally) a bunch of Irish Coffees and egg nog. This batch of Irish Coffees was particularly good so I thought I would publish the details of their construction.

  • 2oz (6cl) Jameson Irish Whiskey or Bushmills Black
  • 4oz (12cl)  Peet's Coffee Holiday Blend Coffee
  • 1tbsp (1.5cl) dark brown sugar
  • approx 3oz (9cl) hand whipped cream (prepared as described below)

I prepared the whipped cream by whisking 8 oz (24cl) heavy whipping cream, 2oz (6cl) powdered sugar and 1tsp (.5cl) vanilla extract to soft peaks. The drinks were assembled by mixing the sugar and whiskey together, wile it was still in motion, pour in the coffee and top off with the whipping cream. We used standard 10-12oz coffee mugs and when the drink was ready, the cream was filling it to the top.

Posted in Submitted by Mark on Sun, 01/06/2008 - 10:39.
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